Italian Riesling is a grapevine (Vitis vinifera) cultivar widely grown in Transylvania vineyards. During the winemaking process, grape pomace (GP) is generated. This study aimed to exploit the potential of the Italian Riesling GP through its composit...
Maceration techniques like cold maceration before fermentation (CM) and skin-contact fermentation (SF) are widely used in winemaking. However, their application remains limited in white winemaking, representing an important objective for the producti...
High-performance countercurrent chromatography (HPCCC) was used for the target-guided isolation of precursors of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) from Riesling wine. In separated HPCCC fractions of an Amberlite® XAD®-2 extract obt...
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Sacch...
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu...
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate...
C13-Norisoprenoids are important contributors to the aroma of Riesling wine. Their quantification is analytically challenging due to their low concentrations, the lack of commercial standards and their pronounced sensitivity to analytical conditions,...
Wine adulteration with inexpensive fruit juices remains a significant authenticity issue. Apple juice, due to its neutral sensory properties, can be added to white wines without visual detection. While elemental analysis is widely applied in wine aut...
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about...
With global warming, grapevine is expected to be increasingly exposed to water deficits occurring at various development stages. In this study, we aimed to investigate the potential impacts of projected climate change on water deficits from the flowe...
‘Riesling Weiss’ is a white grapevine variety famous worldwide for fruity wines with higher acidity. Hardly known is ‘Riesling Rot’, a red-berried variant of ‘Riesling Weiss’ that disappeared from commercial cultiv...
To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mix...
Future climatic conditions might have severe effects on grapevine architecture, which will be highly relevant for vineyard management decisions on shoot positioning, pruning or cutting. This study was designed to help gaining insight into how, in par...
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining a...
Carbon dioxide (CO2) as one of the main factors driving climate change is known to increase grapevine growth and yield and could, therefore, have an impact on the fruit quality of vines. This study reports the effects of elevated CO2 (eCO2) on berry...
A valid quantitative method for the analysis of chiral monoterpenes in white wine using head-space solid phase micro-extraction-MDGC-MS (HS-SPME-MDGC-MS) with stable isotope dilution analysis was established. Fifteen compounds: (S)-(−)-limonene, (R)...
During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. Howe...
Row orientation, among others, is a crucial factor in determining grapevine performance and health status, thus affecting berry components that form the basis of the later wine profile. However, the literature about the impact of changes in row orien...
Nitrogen (N) remobilization in the context of leaf senescence is of considerable importance for the viability of perennial plants. In late-ripening crops, such as Vitis vinifera, it may also affect berry ripening and fruit quality. Numerous studies o...
Winery by-products, including pomace, stem, vine leaves and shoots, arise in high amounts during the wine-making process. Due to high contents of secondary plant metabolites, such as polyphenols, their usage in the food, cosmetics and pharmaceutical...
Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO2)&mda...
Modeling plant growth, in particular with functional-structural plant models, can provide tools to study impacts of changing environments in silico. Simulation studies can be used as pilot studies for reducing the on-field experimental effort when pr...
The training system Semi-Minimal-Pruned Hedge (SMPH) blends features of traditional Vertical Shoot Positioning-type (VSP) trellising systems with the concept of minimal pruning. While saving labor, this training system results in relatively high crop...
A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organ...
Grapes are one of the widely cultivated fruits, with high nutritional value and economic value. The widespread occurrence of grape virus diseases has seriously affected the development of the grape industry. The grapevine varieties “Merlot&rdqu...
High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for prod...
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentration...
The study assessed the yield and quality as well as the energy potential of biomass from stalks and pomace of four grape varieties, Riesling, Chardonnay, Zweigelt, and Merlot Vitis vinifera L., grown in temperate climate conditions. The research is i...
In this study, Lacticaseibacillus paracasei LAB47 (LAB47) and Levilactobacillus brevis WCP02 (WCP02) were selected for the fermentation of isoflavone-enriched soybean leaves (IESLs) according to their survival capability under artificial gastric acid...
This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monito...
The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ pr...
The Yantai region in China, despite its ideal viticultural conditions, faces a challenge in producing white wines with distinct regional typicity. This study explores the potential of indigenous yeast strains—specifically, the Hanseniaspora uva...
Botrytis cinerea is a necrotrophic fungal phytopathogen with devastating effects on many Vitis genotypes. Here, a screening of 81 Vitis genotypes for leaf resistance to B. cinerea revealed two highly resistant (HR), twelve resistant (R), twenty-five...
Synthetic controls of crop pathogens are increasingly associated with harm to the environment and human health, and pathogen resistance. Pesticide residues in crops can also act as non-tariff trade barriers. There is therefore a strong imperative to...
The aim of the study was to analyse selected aspects of the natural variability of selected varieties of Vitis vinifera. Grapevine is one of the most popular and desirable crops in the world due to the great tradition of wine production, but grape ex...
(1) Background: Cold-hardy interspecific hybrid grapes (CIHG) are well adapted to the Annapolis Valley edaphoclimatic conditions. The main characteristics of CIHG are the high bud hardiness tolerance to winter frost, the short growing cycle, and the...
Dietary fibre intake is associated with various health benefits, such as glucose absorption regulation, blood cholesterol level reduction, and the prevention of obesity and cardiovascular diseases. Grape pomace and its constituents (seed and skin) pr...
In order to solve the global problem of fruit rotting due to microbial infection and water loss after harvest, which leads to a large amount of food waste, this experiment uses degradable biological composite coating to prolong the preservation perio...
The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants...
Grape seeds represent a high percentage (20% to 26%) of the grape marc obtained as a byproduct from white winemaking and keep a vast proportion of grape polyphenols. In this study, seeds obtained from 11 monovarietal white grape marcs cultivated in N...
At the sub-Antarctic Prince Edward Islands (PEIs) in the Southern Ocean, the Island Mass Effect (IME) plays an important role in maintaining an ecosystem able to support diverse biological communities; however, limited in situ sampling has severely c...
Monoterpene compounds contribute floral and fruity characters to wine and are desired by grape growers and winemakers for many white wines. However, monoterpene isomers, especially monoterpene enantiomers, have been little explored. It is possible to...
Lime-induced chlorosis (LIC) is an important abiotic constraint affecting the growth and yield of grapevines growing in calcareous soils in the Mediterranean region, and the sensory properties of the produced wine. In the work presented herein, the i...
The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed...
Laccase, produced by the fungus Botrytis cinerea, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the plant-based p...
Distribution patterns of the European fruit lecanium Parthenolecanium corni (Bouché) and of grapevine leafroll-associated virus-1 (GLRaV-1) and grapevine virus A (GVA) were monitored from 2003 to 2015 in a Riesling vine plot in the northeast of Franc...
Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical i...
This study analyzed the microbiome of three varieties differing in genotype and technical purpose: Cristal, Riesling, and Avgustin, all exhibiting decline symptoms of unknown etiology. A total of 92 symptomatic and asymptomatic grapevines were analyz...
Monoterpenoids are a diverse class of natural products and contribute to the important varietal aroma of certain Vitis vinifera grape cultivars. Among the typical monoterpenoids, linalool exists in almost all grape varieties. A gene coding for a nero...
The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the...
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